OVERVIEW OF THE WINEMAKING PROCESS

Official NORTHERN BREWER Instructional Document

The- following- is- an- overview- making- a- batch- of- wine- from- a- typical- wineconcentrate-kit---always-closely-follow-the-manufacturers-instructions-thatcome-with-the-wine-concentrate-kit.-

PREPARING THE MUST

-- SANITIZE EQUIPMENT.- Mix- a- sanitizer- solution- and- sanitize- the- 7.9- gallonbucket-and-lid-(the-primary-fermenter),-plus-the-fermentation-lock-and-the-plasticpaddle.-All-surfaces-that-will-touch-the-must-(unfermented-wine)-need-to-be-sanitized.-See-the-section-titled-Sani- ation-for-more-details. t -- MIX THE JUICE/CONCENTRATE WITH WATER.- Mix- the- juice- and/orconcentrate-in-the-kit-with-good-quality-drinking-water-in-the-sanitized-primaryfermenter---refer-to-the-instructions-that-came-with-the-kit-for-proportions.-Addadditives-(Bentonite,-oak-powder,-etc.)-as-called-for-by-the-kit-instructions.-Mix-themust-thoroughly-with-the-sanitized-plastic-paddle.-- TAKE A HYDROMETER READING.-Take-a-hydrometer-reading-and-record-it.See-the-section-titled-Using-a-hydrometer.-- ADD YEAST TO THE MUST.-Dry-yeast-can-be-sprinkled-directly-on-the-surfaceof-the-must-without-further-preparation. -- SEAL THE FERMENTER.- Fill- the- S-shaped- fermentation- lock- with- a- smallamount-of-water-(about-a-tablespoon),-and-insert-it-into-the-small-grommeted-holein-the-bucket-lid.-Place-the-fermenter-in-an-area-where-the-temperature-is-consistently-65-75-F.

BOTTLING
Once-the-wine-is-clear-and-has-been-stabilized-its-ready-to-be-bottled.-- SANITIZE BOTTLING EQUIPMENT AND BOTTLES.- Assemble- and- sanitize-the-bottling-bucket,-Auto-Siphon-and-siphon-tubing,-the-bottle-filler,-the-3/8tubing,-and-the-wine-bottles.-- ADD FINAL ADDITIVES.-Refer-to-kit-instructions-for-any-additives-to-be-addedto-the-wine-at-bottling.-- RACK THE WINE INTO THE BOTTLING BUCKET.- First- make- sure- thespigot-on-the-bottling-bucket-is-in-the-off-position,-then-siphon-the-wine-from-thecarboy-into-the-bottling-bucket.-- ATTACH THE BOTTLE FILLER.- Lift- the- filled- bucket- onto- a- counter.- Connectone- end- of- the- 3- foot- length- of- 3/8- tubing- to- the- bottle- filler,- and- the- other- tothe-spigot. -- FILL AND CORK THE BOTTLES- Open- the- spigot- to- the- on- position,- insertthe-bottle-filler-into-the-bottle,-and-push-it-all-the-way-to-the-bottom.-Fill-the-bottlealmost-to-the-very-top,-then-lift-the-filler-up.-This-will-close-the-valve-on-the-bottlefiller,-and-stop-the-flow-of-wine-into-the-bottle.-When-you-remove-the-filler-fromthe-bottle,-you-will-be-left-with-about-two-inches-of-head-space,-which-is-ideal.- Ifyou-have-two-people,-pass-the-bottle-to-your-partner,-who-will-cork-the-bottle.-Ifyou- are- working- alone,- set- the- filled- bottle- aside- and- seal- it- once- you- are- donefilling-bottles.

PRIMARY FERMENTATION
During-fermentation-the-yeast-converts-the-sugars-in-the-must-into-alcoholand-carbon-dioxide.-Fermentation-should-begin-within-48-hours,-indicatedby- gas- bubbles- escaping- the- airlock.- Primary- fermentation- usually- lastsfrom- 7- to- 10- days,- depending- on- ambient- temperature,- the- yeast- strain,and- the- wine- -- your- mileage- may- vary.- When- fermentation- subsides- (indicated-by-gas-bubbles-in-the-airlock-slowing-or-ceasing),-take-a-hydrometerreading-and-proceed-with-racking-as-directed-by-your-kit-instructions.-

CORKING WITH THE FLOOR CORKER (DELUXE):-Pull-the-corkinglever-all-the-way-back--this-will-open-the-iris-jaws-that-compress-the-cork,and-unlock-the-bottle-platform.-When-the-lever-is-pushed-down,-the-iris-jawswill-close-and-the-bottle-platform-will-lock-in-place.

-- Place- a- filled- bottle- on- the- bottle- platform.- The- mouth- of- the- bottle- should- becentered-underneath-the-opening-through-which-the-cork-will-be-pushed,-and-thelip-of-the-bottle-should-be-resting-against-the-metal-guide. -- From-the-top-of-the-corker,-load-a-cork-in-the-iris-chamber. -- Push-the-lever-down-all-the-way-to-push-the-cork-into-the-bottle-with-the-plunger.Pull- the- lever- all- the- way- back- to- unlock- the- bottle- platform,- and- remove- thecorked-bottle. -- If-necessary,-adjust-cork-depth-by-moving-the-circular-nut-up-or-down-the-threadson-the-plunger.

RACKING & SECONDARY FERMENTATION

Racking- is- the- vintners- term- for- transferring- wine- from- one- vessel- toanother.- Its- necessary- to- rack- the- wine- after- primary- fermentation- inorder- to- separate- it- from- the- lees- (the- layer- of- sludge- at- the- bottom- ofthe-fermenter,-made-up-of-grape-solids-and-dead-or-dormant-yeast-cells).The- young- wine- is- racked- from- the- primary- fermenter- to- the- secondaryfermenter. During-secondary-fermentation,-the-wine-will-improve-in-clarity-and-flavor;there-may-or-may-not-be-a-brief-renewal-of-bubbling-in-the-airlock-as-theyeast- consumes- any- remaining- sugar- in- the- must.- Its- important- to- minimize-air-contact-as-much-as-possible-from-this-point-on;-the-wine-shouldbe-siphoned-without-splashing-and-stored-in-a-carboy-filled-close-to-the-top.
-- SANITIZE EQUIPMENT.-Sanitize-the-six-gallon-carboy,-carboy-bung,-airlock,and-the-siphoning-equipment. -- RACK THE WINE.- Siphon- the- wine- from- the- primary- fermenter- into- thesecondary,- being- careful- to- splash-it-as-little- as- possible.-See-the-section-titledSiphoning-for-more-details. -- ADD ADDITIVES.-Refer-to-the-kit-instructions-for-any-stabilizers-or-finings-tobe-added-at-this-point.-

CORKING WITH THE DOUBLE-LEVER HAND CORKER (BASIC):Load-a-cork-in-the-chamber-of-the-corker.-- -Once-loaded,-center-the-corker-over-the-bottle,-and-push-down-both-levers.-Thecorkers-jaws-will-grip-the-bottle-neck,-and-the-plunger-will-push-the-cork-into-thebottle.-- -You-can-adjust-the-depth-of-the-plunger-stroke-using-the-two-nuts-at-the-top-of-thecorker,-above-the-plunger.

Natural-corks-can-be-softened-and-lubricated,-if-necessary,-by-dipping-themin-lukewarm-water-right-before-corking;-sulfite-is-optional.-Do-not-soak-corks.

CONDITIONING AND STORAGE

After-the-bottles-are-corked,-stand-them-upright-for-three-days.-This-allowsthe-air-that-was-pushed-into-the-bottle-by-the-cork-to-seep-back-out-and-thebottle-pressure-to-equalize.-After-three-days,-the-bottles-can-be-laid-on-theirsides-for-long-term-storage. Bottles-to-be-cellared-should-be-stored-neck-down-or-flat-to-keep-the-corksfrom-drying-out.-Keep-the-bottles-in-a-cool,-dark,-humid-spot.

Some-kits-may-call-for-a-subsequent-racking-of-the-wine-to-aid-in-clarification-and-separation-of-the-wine-from-the-solids---this-can-be-done-by-addinga- second- 6- gallon- carboy- to- your- system,- or- by- cleaning- out- and- re-sanitizing-the-included-six-gallon-carboy-while-the-wine-is-temporarily-held-inanother-sanitized-vessel.-

ENJOYING
Uncork-the-bottle-and-gently-pour-the-wine-into-a-clean-glass.-Watch-thebot- le-carefully-when-pouring,-as-you-may-wish-to-leave-behind-the-winet at-the-very-bottom-of-the-bottle.-Sediment-will-collect-at-the-bottom-of-thebottle,-which-will-cloud-the-wine-in-the-glass.-Enjoy-the-aroma-and-flavor-ofyour-handcrafted-wine.-Repeat-as-necessary.